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Ingredients and seasonings required for prepare

1. Take 6-8 slices good quality bacon
2. Prepare 1/2 cup chopped walnuts
3. Prepare 450 g dry linguine
4. Prepare 1 shallot, thinly sliced
5. Prepare 2 cloves garlic, thinly sliced
6. Prepare 1/2 cup heavy cream
7. Prepare 125 g gorgonzola cheese
8. Prepare 1 cup frozen sweet peas
9. Take 500 g grape tomatoes, halved
10. Use Juice of 1/2 lemon
11. Take Kosher salt

Season to taste with salt and pepper. Cook pasta according to package directions; drain. Pour evaporated milk into a large skillet and heat over med-high heat, stirring frequently until hot. Stir in blue cheese and continue to cook, stirring frequently until cheese is partially melted.

Instructions to make Blue cheese linguine with bacon, peas, and walnuts:

1. Fry the bacon in a pan as you normally would. Once crisped, remove the bacon to a plate. Let the pan cool a bit, then wipe out the grease with some kitchen towel. Put the pan back on medium heat, then add the walnuts. Let the walnuts toast (don't let them burn) for about 2 minutes, then remove them to a bowl.
2. Drop your noodles into a large pot of boiling salted water. While they cook, whip up the sauce.
3. Put a fresh large pan on medium heat. Add a splash of olive oil, then add the shallot and garlic. Let them fry gently for about 2 minutes until softened and fragrant.
4. Add the cream to the pan. Once it simmers, add the gorgonzola, a little at a time. Stir frequently to melt the cheese. Season well with freshly cracked black pepper.
5. Once the pasta's almost cooked, crumble the bacon and add it to the sauce, along with the walnuts and peas. Drag the noodles into the pan and toss to coat. If the pasta seems thick, loosen it with a ladle or so of pasta cooking water. Serve immediately.
6. Tomato salad: toss the tomatoes and lemon juice in a large bowl. Season with the salt only when you're ready to serve (or else the tomatoes will become watery).
7. Done and ready to serve!

Add pasta, peas, and walnuts to skillet and stir to coat well. In a saucepan, melt the butter, then gently fry the onion until golden. Drain the pasta and reserve some cooking water. For this recipe, slices of toasted baguette are topped with fresh pear, blue cheese crumbles, and chopped walnuts. Avocado Blue Cheese and Watercress Salad Add linguine.

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